Instructions
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Fry onions
Heat the peanut oil in a saucepan over medium‑high heat. Fry the sliced onions in batches until golden brown, then set aside. -
Marinate chicken
In a large pot combine chicken thighs, one‑third of the fried onions, yogurt, chilli powder, turmeric, garam masala, ginger paste, garlic paste, one cinnamon stick, eight cardamom pods, one sliced green chilli, 1 tsp cumin seeds, four cloves and salt. Mix well and let marinate 4–24 hours. -
Prepare rice
Rinse the basmati rice twice and soak in water for 40 minutes. -
Parboil rice
Fill a large pot half full with water, add 1 tbsp salt, a sliced green chilli, six green cardamom pods, one cinnamon stick, two cloves and 1 tsp cumin seeds. Bring to a simmer, add the soaked rice, stir once and cook 6–8 minutes until just tender. Drain and set aside. -
Cook chicken
On high heat, cook the marinated chicken for 6–7 minutes, stirring every 1–2 minutes. Remove half of the cooked chicken and set aside. -
Layer biryani
In the pot, spread half of the parboiled rice over the chicken layer. Top with half of the fried onions, fresh mint and coriander. Add the remaining chicken, then the rest of the rice, onions, and herbs. -
Steam the biryani
Cover the pot with a clean tea towel, place the lid on, and set heat to medium‑high for 10 minutes. Reduce to very low and steam 30 minutes. Remove from heat and let rest, covered, for 20 minutes before serving.
Video
“Chicken Biryani - A step-by-step guide to the best rice dish ever” by Andy Cooks, watch on YouTube.
About this recipe
This Hyderabadi chicken biryani blends tender marinated chicken with fragrant basmati rice, crisp fried onions, and fresh herbs. The dish is built in layers, allowing the flavors to meld during a final steam cook, resulting in a moist, aromatic rice and richly spiced meat. It's a celebratory meal that can feed a crowd and works well for festive gatherings or a hearty family dinner. Serve the biryani hot, directly from the pot, and garnish with additional mint or coriander if desired.
